Portobello Benedict

I had every intention to blog about Portobello burgers, I even have the pictures and full stomach to prove it. And while it’s not the prettiest recipe, it is definitely one of the most flavorful. But when I finally got around to sitting down in front of my computer, I didn’t have much to write about. It’s a Portobello mushroom, substituted for meat, with all the burger fixings you desire.

I figured that wasn’t enough for a blog post, but if you’re curious about Portobello burgers, I suggest this recipe: http://www.ezrapoundcake.com/archives/5479

So this morning when I woke up, I still had Portobellos on my mind, and began to think how I could incorporate them into breakfast. I love breakfast, and at times find it offensive when someone says they’re “not a breakfast person.” Any meal that allows you to eat cake immediately upon waking up is going to be my favorite meal.

I love how the word breakfast defines itself. Literally breaking your fast from the night before. I love how breakfast can be eaten any time of day (breakfast for dinner was always a staple in my house growing up), but no one ever says they’re eating dinner for breakfast. If you have steak in the morning you just add eggs and call it a hearty breakfast.

But enough about my affair with breakfast. This recipe is delicious, easy to clean up, and impressive. One of those “voila!” dishes where no one has to know you only spent 20 minutes in the kitchen.

Portobello Benedict

Servings: 2

2 Portobello mushrooms

2 eggs

2 slices of bacon

Olive Oil

Spices of your choosing

Directions

Season bacon to your liking. In this case, brown sugar, cumin, cayenne, cinnamon, oregano, and garlic powder were used.

Place slices on baking sheet and broil in oven for a few minutes on each side, until browned and crispy. Set aside.

Lower oven temperature to 325F.
Using a spoon, gently scrape out the dark inside of the mushrooms. Cut stems to form flat surface.

Place caps on greased or lined baking sheet. Drizzle with olive oil and spice inside of mushroom cap as you wish. I used salt, pepper, cayenne, thyme, and garlic powder.